Pork Shoulder

jcpetro97 · 08-07-2011, 07:39 PM

Today I did my first pork shoulder where I was actually paying attention to what I was doing, and focusing on comp-ready pork. IT cooked a little faster than I anticipated, but only by about 45 min, so it was in the wheelhouse. This is the first time I have set a time to finish, and I was actually done when I said I would ( woo hoo ). The cook wasn't without challenge. I lost a bunch of heat during a pretty big rain storm, but still managed to keep my cool, and keep things under control. The pork was at 199 internal temp when I pulled it off the grill.

So, fast forward to "pulling time" My plan was to slice the money muscle, and pull the rest. When I pulled the bone out, the muscle broke in two, and I am not altogether sure I could have sliced it. It broke apart REALLY easy. So, I am wondering, did I pull it off at too high a temperature? The flavor and consistency was great everywhere else, but this one item is bothering me. So in theory, what could I have done better here?

Puppyboy · 08-07-2011, 07:43 PM

When I plan on slicing, I pull it off in the 185-190* range. I think the 199* is pushing it for slicing.

jcpetro97 · 08-07-2011, 07:52 PM

Quote:

Originally Posted by Puppyboy

When I plan on slicing, I pull it off in the 185-190* range. I think the 199* is pushing it for slicing.

Thanks!! I'll have to try that next time...

Cook · 08-08-2011, 04:42 PM

For comps...if you're serious about them (I'm not and I don't do them...) you should cook multiple butts and/or shoulders. Cook some to pull and some to slice. Good slicing meat isn't always pullable. Good pulled meat can be very difficult to slice.

Lake Dogs · 08-08-2011, 05:49 PM

^^^ what cook said, and I do take comps seriously. I'll cook no less than 3 for something like KCBS; usually 4. 2 come off at about 180 degrees, the other two off right at 200. I identify which ones ahead of time; meaning I choose the 2 with the best looking money muscles and trim them accordingly.

Sliced pork doesnt pull properly and visa. versa.

08-07-2011, 07:39 PM	#1
jcpetro97 Full Fledged Farker Join Date: 05-29-11 Location: Rochester, NY Downloads: 0 Uploads: 0	Pork Shoulder Today I did my first pork shoulder where I was actually paying attention to what I was doing, and focusing on comp-ready pork. IT cooked a little faster than I anticipated, but only by about 45 min, so it was in the wheelhouse. This is the first time I have set a time to finish, and I was actually done when I said I would ( woo hoo ). The cook wasn't without challenge. I lost a bunch of heat during a pretty big rain storm, but still managed to keep my cool, and keep things under control. The pork was at 199 internal temp when I pulled it off the grill. So, fast forward to "pulling time" My plan was to slice the money muscle, and pull the rest. When I pulled the bone out, the muscle broke in two, and I am not altogether sure I could have sliced it. It broke apart REALLY easy. So, I am wondering, did I pull it off at too high a temperature? The flavor and consistency was great everywhere else, but this one item is bothering me. So in theory, what could I have done better here?

08-07-2011, 07:43 PM	#2
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas Downloads: 0 Uploads: 0	When I plan on slicing, I pull it off in the 185-190* range. I think the 199* is pushing it for slicing. __________________ -Captain of Barkin Dawgs BBQ -KCBS Judge #21924 -36" Kingfisher Combo -New Braunfels Bandera (rescued) -Weber 22.5" Kettle (rescued) -A homemade trailer cooker -Concession trailer nicknamed "The Dawg House" http://www.facebook.com/BarkinDawgsBBQCatering

08-08-2011, 05:49 PM	#5
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	^^^ what cook said, and I do take comps seriously. I'll cook no less than 3 for something like KCBS; usually 4. 2 come off at about 180 degrees, the other two off right at 200. I identify which ones ahead of time; meaning I choose the 2 with the best looking money muscles and trim them accordingly. Sliced pork doesnt pull properly and visa. versa. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

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08-08-2011, 04:42 PM	#4
Cook is One Chatty Farker Join Date: 12-23-10 Location: Mount Pleasnt, SC Downloads: 0 Uploads: 0	For comps...if you're serious about them (I'm not and I don't do them...) you should cook multiple butts and/or shoulders. Cook some to pull and some to slice. Good slicing meat isn't always pullable. Good pulled meat can be very difficult to slice.